How to cook, serve, prepare Artichokes and Avocados.
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Anonymous
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I have never prepared Avocados at home or eaten them outside of guacamole. I have never had artichokes at all but I want to try them.
I want to try something new! |
Anonymous
| Avocados could not be easier. When they are ripe, cut them in half, cutting around the pit, and pull apart. Hold the half with the pit still in it in your hand and whack it with your knife. It should come right out (if it doesn't, the avocado isn't really ripe). Scoop the two halves out with a spoon (again, a ripe one the entire half will come out basically in one piece) and then slice or chop or do whatever to them. |
Anonymous
| Artichokes - trim stem so the artichoke will sit flat and then cut off the top of the artichoke below the thorn-end of the leaves. You can do this all at one level with a knife, but I like to trim the leaves with kitchen shears - it takes a little more time, but is much easier. Place artichoke, stem side down, in a bowl. Add 1/4 cup of water, drizzle top of artichoke with olive oil and season with salt and pepper and some herbs (whatever you want - this is totally optional). Cover artichoke with plastic and microwave 4-5 minutes, until leaves easily pull from center. Eat the tender part of leaves - dipped into mayo or butter if you want - then the heart. To prepare the heart, trim away all remaining leaves and stem, then use a spoon to gently scrape off the "ahir". You are left with the heart, which is well worth the effort! |
Anonymous
| "hair" |
Anonymous
| Avocados - cut in half, use knife to remove pit, then - before removing the skin - use a knife to slice the meat into strips. Run your knife around the edge of the skin and then squeeze the skin slightly - perfect slices should fall out of the skin. (If your avocado is not perfectly ripe, you can peel the skin after slicing - you will be left with the slices) |
Anonymous
| Avocado Sandwich: Nice roll, avocado, provolone cheese, olive oil, salt and pepper. Yum! |
Anonymous
| I can't remember ever having a "cooked" avocado - sometimes they're thrown in a hot soup or other dish as garnish, but not cooked. So, OP, just get one that's ripe, get the peel off and have at it. I like fresh artichokes, but they're a hassle. |
Anonymous
| Be aware that avocados turn brown very quickly once exposed to air. You can use lemon or lime juice or cover tightly with plastic wrap to avoid this. Artichokes oxidize also; if it bothers you, rub cut areas with lemon juice. |
Anonymous
Keep the half with the pit on the cutting board (not in your hand) then whack it with a knife. Then you use your hand to pry it up. |
Anonymous
| I like buying frozen artichoke hearts to keep on hand then having them in pasta with lemon and parmesan cheese |
Anonymous
| My mother used to boil artichokes (as opposed to cutting them down). We would eat them by pulling off the leaves and scraping the "meat" with our teeth. Dipping them in some melted butter made it even better. MMMMMMM..... |
Anonymous
| Go to Cipriani in NYC and order the Shaved Parmesan, Baby Artichoke and Avocado Salad......heaven! |
Anonymous
| Thanks, Mrs. 1%. |
Anonymous
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I cut an avocado in half, remove the pit, slice a few times in a cross-hatch pattern, and fill the pit space with vinaigrette. Eat with a spoon straight out of the skin.
For artichokes, I steam them for 35 minutes after cutting off the stem and pulling off a few outer leaves. Scrape the meat off each leaf with your teeth. And as PP said, scrape the choke (the fuzzy part in the middle) off with a spoon. I like to dip each leaf in curried mayo. It's the only time I ever eat mayo! Did you know that an artichoke is a flower? It's the thistle family. |
Anonymous
| We steam too and use an electric steamer. I put butter on the tops and we use a mayo dip too. They are too easy to over cook in the microwave. |